Chorizo & Potato Egg Casserole Recipe

Ingredients:

1. 1 lb. chorizo (or soyrizo for a vegetarian option)
2. 1 red bell pepper, chopped
3. 1 poblano pepper, chopped
4. ½ white onion, chopped
5. 1 (4 oz.) can diced green chiles, drained (mild or hot)
   10 eggs
6. 1¼ cups milk
7. 1-1½ cups shredded cheese (plus more for topping)
8. 2½ cups frozen diced potatoes (or frozen hashbrowns)
9. ½ tsp salt
10. ½ tsp black pepper
11. Chopped cilantro, for garnish
12. Avocado, for serving
13. Chunky salsa, for serving

METHOD:

Get the veggies and chorizo ready:

1. Turn the oven on to 375°F, or 190°C.
2. Cook the chorizo in a big pan over medium heat, breaking it up with a spoon as it cooks. Simmer for 5 to 7 minutes, or until the chorizo is well cooked and browned. If you’re using soyrizo, sauté it until it’s well browned and cooked through.
3. To the pan containing the chorizo, add the diced poblano pepper, white onion, and red bell pepper. Simmer the veggies for 4–5 minutes, or until they are tender.
4. Add the diced green chillies that have been drained, and simmer for a further two minutes. After turning off the heat, put the skillet aside.

Get the egg mixture ready.

1. Whisk the eggs, milk, salt, and black pepper in a large mixing basin until well blended.
2. Add the shredded cheese, setting aside a little amount for a topping afterwards.
3. Stir until the frozen hashbrowns or chopped potatoes are uniformly distributed in the egg mixture.

Put the Casserole Together:

1. A 9 x 13-inch baking dish should be greased with butter or nonstick spray.
2. Evenly distribute the chorizo and vegetable mixture in the bottom of the baking dish that has been prepared.
3. Cover the chorizo and veggies with the egg and potato mixture.
4. Over the dish, scatter the remaining shredded cheese.

Prepare the Casserole:

1. After preheating the oven, place the baking dish inside and bake for 35 to 40 minutes, or until the casserole is set and the top is bubbling and brown.
2. When the casserole is cooked through, a knife or toothpick inserted into the centre should come out clean.

Serve:

1. Before cutting the dish into squares, let it cool somewhat.
2. Add some chopped cilantro as a garnish and serve with chunky salsa and avocado slices on the side.
3. Savour your Potato Egg Casserole with Chorizo!